Chicago Health Dept
848 N STATE ST · OLD TOWN, CHICAGO
Last inspected 2014.
6 inspections on record since 2010 · Last inspected Mar 2014.
Last inspected Mar 2014. Records may not reflect current conditions.
REPAIR THE INTERIOR DOOR OF THE SALAD PREP COOLER WITH EXPOSED INSULATION.
THE VENTILATION FAN IN THE WOMEN'S RESTROOM IS NOT WORKING. MUST REPAIR OR REPLACE THE FAN.
BULK FOOD CONTAINERS NOT LABELE, INSTRUCTED TO LABEL AND MAINTAIN.
INTERIOR SURFACES OF ICE MAKER NOT CLEAN, A PINK FILM NOTED ON INTERIOR PANELS.
REFRIGERATION THERMOMETER KEPT IN COLDEST PART OF COOLER, INSTRUCTED TO MOVE TO WARMEST PART AND EASY TO MONIROT.
CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. INTERIOR COOLER DOOR PANEL OF SMALL COOLER (TO THE RIGHT OF THE HANDSINK) AT COOK'S LINE HAS OPENINGS, WHERE DOOR INSULATION IS SHOWING-MUST SEAL/FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
POOR FLOOR GROUTING AT COOK'S LINE MUST BE FIXED, TO ELIMINATE PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE KEPT CLEAN & FREE OF DUST OR GREASE, INCLUDING CONDENSERS OF COOLERS. DUSTY BATHROOM VENTS MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.
SCOOPS WITH HANDLES MUST BE PROVIDED INSIDE BULK FOOD CONTAINERS (NOT BOWLS). Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
SEE INITIAL REPORT FROM 3-17-2010
SEE INITIAL REPORT FROM 3-17-2010
SEE INITIAL REPORT FROM 3-17-2010
SEE INITIAL REPORT FROM 3-17-2010
SEE INITIAL REPORT FROM 3-17-2010
SEE INITIAL INSPECTION ON 3-17-2010
SEE INITIAL REPORT ON 3-17-2010
SEE INITIAL INSPECTION ON 3-17-2010
SEE INITIAL INSPECTION ON 3-17-2010
SEE INITIAL INSPECTION ON 3-17-2010
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 52-56 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS A TEMPERATURE OF 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
All cold food shall be stored at a temperature of 40F or less. FOUND APPROXIMATELY 29 LBS OF POTENTIALLY HAZARDOUS FOOD ITEMS IN A PREP COOLER AND WALK IN COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 46.0-52.0 DEGREES F. FOUND TURKEY,HAM AND VEGGIE WITH CHEESE SANDWICHES,BREADED CHICKEN,CHEESE RAVIOLI,BREADED CHEESE,RAW CHICKEN BREASTS, RAW SHRIMP AND TURKEY DELI MEAT AT ABOVE STATED TEMPERATURES. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL MULTI USE ITEMS ON SITE.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DISCARD ANY CRACKED OR BROKEN MULTI USE ITEMS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT AND OTHER HEAVY EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE ALL CRACKED LIGHT SHEILDS OVER PREP AREAS.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. STORE ALL ITEMS IN LIQUOR STORAGE ROOM 6 INCHES OFF FLOOR AND BETTER ORGANIZE.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →
Report an error on this page →